This simple almond redcurrant cake is a delicious way of enjoying seasonal fruit. It's tangy and sweet, made using a moderate amount of fat as well as sugar and incredibly easy to make!
You might also like Polish inspired blackberry crumble coffee cake and apple crumble tart!
This easy almond redcurrant cake is a fantastic seasonal dessert recipe, equally suitable for a summer party or to enjoy on a lazy Sunday afternoon with a cup of coffee.
Home baking has many advantages, one of them being a sense of accomplishment when a recipe you have created works. Another one is being able to control the amount of not so healthy ingredients that most desserts inevitably contain - most importantly fat and sugar.
In this easy redcurrant almond cake recipe I haven't replaced these culprits with anything 'healthier' (after all fat will be fat and sugar will be sugar). I simply used less. And it works!
This is a very simple recipe. When it comes to successful baking/cooking I find that simplicity is key so I try to make my recipes simple first and foremost. This almond cake with redcurrant is not just simple but also easy to make!
How to make redcurrant cake with almonds: step-by-step
1. Combine the flour, ground almonds, baking powder, sugar and pinch of salt and stir well with a whisk.
2. Add the egg, butter, almond extract and sour cream.
3. Stir and rub with your fingertips until the mixture becomes crumbly.
4. Form a sticky dough ball and refrigerate it, covered for 1 hour (in the same bowl).
5. Preheat the oven to 350 F and divide the dough into 2 parts (proportions: ⅔ and ⅓). Place the smaller dough in the freezer for now. Flatten the larger dough on top of parchment paper until it is big enough to cover the bottom of your springform pan. Lift the paper with the dough, turn over and let the dough drop into your pan. Press into the pan ensuring it covers the bottom evenly.
6. Combine the fruit with the remaining sugar and ground almonds and stir gently taking care not to squash the fruit.
7. Spread the fruit over the dough.
8. Remove the small dough from the freezer and grate/shred over the whole thing. Scatter over the almond flakes and bake for 50 minutes.
9. Enjoy your cake!
Top tips
- When you've divided the dough into 2 parts place the smaller dough in the freezer (it'll be easier to work with) while you flatten the larger dough and prepare the fruit. Remove from the freezer just before grating it over the cake.
- Do NOT prepare the fruit ahead or it will start releasing juices. Combine the fruit with the sugar and ground almonds just before scattering over the cake.
- Freeze the cake (unbaked), covered, for up to 3 months. Bake from frozen according to Instructions (for approx. 1 hour).
I absolutely love to use redcurrants in baking. They are sweet and pleasantly sharp, which in this recipe makes them an ideal companion for the aromatic nutty almond. Plus they keep the cake moist!
More healthy cakes with fruit
If you love making healthy desserts using seasonal fruit be sure to check out blackberry coffee cake, which is quite similar to this redcurrant almond cake recipe. You might also enjoy this black forest cheesecake, chocolate coconut cake as well as chocolate banana cake. Check out also this easy blueberry cake.
If you are looking for more redcurrant recipes you might also like this redcurrant sauce recipe.
Check out also this collection of 27 everyday healthy cacao recipes.
Keep in touch
How has this red currant almond cake turned out for you? Let me know in the comments below, thanks!
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Recipe
Almond Redcurrant Cake
Equipment
- 23 cm (9'') spring form pan
Ingredients
- 10.58 ounces (300 g) fresh redcurrants
- 1¼ cups less 2tsp (150 g) all-purpose/plain flour
- 1½ cups (150 g) almond flour/ground almonds 5.29oz, plus 2 tbsp
- 2 teaspoons baking powder
- 3.17 ounces (90 g) butter, cubed ⅘ stick, room temperature
- 2 tablespoons fromage frais/fromage blanc or sour cream
- ½ cup+1tbsp (110 g) sugar
- ⅔ cup (50 g) almond flakes
- ½ teaspoon almond extract
- 1 egg
- Good pinch of salt
Instructions
- To make the dough, in a large bowl combine the flour, 150 g ground almonds, baking powder, half the sugar, pinch of salt and stir well using a whisk. Add the butter, sour cream, egg, almond extract and stir to combine until the mixture becomes crumbly. Continue mixing the ingredients with your hands until they form a sticky dough ball. Cover with cling film (in the same bowl) and refrigerate for 1 hour.
- Grease the bottom of a 23 cm springform pan, cover with parchment paper and close the side.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Divide the dough into 2 parts (⅔ and ⅓). Place the small dough in the freezer (it'll be easier to work with). Flatten the larger dough on top of parchment paper until it is big enough to cover the bottom of your springform pan. Lift the paper with the dough, turn over and let the dough drop into the pan. Press down to ensure it covers the bottom of the pan evenly.
- In a large bowl combine the redcurrants, remaining sugar and 2 tablespoons of ground almonds, stir, being careful not to break up the fruit, and tip the mixture quickly onto the dough spreading evenly. Grate or shred the smaller dough over the fruit, sprinkle with the almond flakes and bake for 50 minutes. Remove from the oven, let cool a little and enjoy!
Notes
- When you've divided the dough into 2 parts place the smaller dough in the freezer (it'll be easier to work with) while you flatten the larger dough and prepare the fruit. Remove from the freezer just before grating it over the cake.
- Do NOT prepare the fruit ahead or it will start releasing juices. Combine the fruit with the sugar and ground almonds just before scattering over the cake.
- Freeze the cake (unbaked), covered, for up to 3 months. Bake from frozen according to Instructions (for approx. 1 hour).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Sue Hunter
I have a quite a lot of redcurrants in the freezer. Do you think this recipe would work with frozen berries?
Thank you.
Monika
I haven’t tried using frozen currants but I am sure it’s possible. I would suggest baking the cake 10 minutes longer. Or maybe increase the heat to 190C and if the top becomes too brown cover with foil and continue baking. Hope this helps:)
Karin Anderson
Last week I was amazed to find a container with red currants (the first one ever!) in our supermarket in Maine, and pounced on it. Having not enough currants for a large cake, I downsized it to fit an 18-cm pan (and threw a few frozen gooseberries in). Otherwise I followed the recipe, and baked it in my toaster oven.
The cake is delicious, tart fruits, almonds, and not overly sweet. I will make it again, when the currants in my garden are ripe.
Monika
Thank you for your feedback! I am glad you enjoyed the recipe, I am sure the gooseberries added an interesting twist!
Kim Hoang
It is a delicious dessert. It will be my breakfast and dessert once a month. Thank you for the recipe.
Monika
Thank you and you are welcome:)
Mandy Mazliah
Love the look of this - I made some redcurrant muffins earlier in the summer and they were delicious. I love the sound of redcurrants with almonds too. Thanks for linking up to #CookBlogShare
monidab@gmail.com
Thanks Mandy! Redcurrants are great in cooking and baking, I think I actually prefer to eat them cooked rather than fresh:)
Mads
This looks delish - thanks for sharing! x
monidab@gmail.com
Thank you!
babyledblog
I spotted this when you posted it and thought it looked AMAZING. Looks so yummy and I love it is a bit lower in sugar. #cookblogshare
monidab@gmail.com
Thank you! I try to use less sugar as a rule in all my recipes:)
Eb Gargano
What a lovely recipe - totally agree with your point about home baking - I often find these days that commercially made cakes are just too sweet for me. I have been trying to minimise the amount of sugar in my diet for a while now and this means I notice the sugar so much more in sweet things than I used to - consequently I much prefer homemade!! That and with homemade you know exactly what is in it - and there's nothing weird and unpronounceable!! Eb x
monidab@gmail.com
Thanks Eb! Why are shop bought cakes so very sugary anyway? I'll never know. Glad to know other people agree that homemade is better:)
Angela / Only Crumbs Remain
I love the sound of this Monika, not only have you made it so easy and with less sugar than expected but it also looks delicious. The colour of the redcurrants is amazing.
Angela x
monidab@gmail.com
Thanks Angela! The redcurrants did have the work for me in this recipe as they are just so beautiful! So my job was easy. Piece of cake:)
Jacqui Bellefontaine
spotted this on facebook, it looks delicious. My redcurrants are over this year so Im going to pin this recipe for next year
monidab@gmail.com
Thanks Jacqui! Shame how all these wonderful fruits disappear with the summer... At least the weather is still summery:)